Sheet Pan Shrimp and Asparagus
Dinner in 15 minutes! This Sheet Pan Shrimp and Asparagus dinner is fast, easy, healthy, flavorful, and perfect for those busy weeknights!
Gone are the days when my husband and I could leisurely make a from scratch dinner after work without anything else to do. But now with a little one who has an early bedtime (and an exhausted mom who would like to have one) dinner needs to be fast but not suffer in quality, freshness, or have any less from scratch flair. Helllooo Sheet Pan Shrimp and Asparagus! Easy, delicious, and ready in just 15 minutes!
Ingredients Needed
- Asparagus – Fresh and trimmed. Trimmed being removing that tough end. You can do this either by just giving a quick chop of them or by bending them and letting the spear tell you where the tough end is, as that’s where it will snap off.
- Shrimp – See our notes below about fresh vs. frozen.
- Fresh Garlic – Do we even have any dinner recipes here without it?
- Lemon Juice – Fresh squeezed or bottled, whatever you have.
- Spice – We love crushed red pepper, paprika, and salt – all are adjustable to taste! We’ve also used onion powder too.
- Oil – Olive oil is always our favorite, but you could of course use your favorite oil or butter.
Raw, Cooked, or Frozen Shrimp
Which to use? Well, this is completely up to you! But, if you’re going for the most “fresh” then truly, Frozen Uncooked is actually the freshest!
Frozen Uncooked: It seems counterintuitive, however, the frozen uncooked has likely been frozen very close to when it was harvested, which means the time from when they came out of the water to being frozen is very short. This means that they’re going to have the freshest flavor.
Fresh from the Seafood Counter: Although this may seem more “fresh” than the bag that’s frozen, it’s not! Because every second that the shrimp is out of the water, it’s losing a little bit of its freshness and shrimp-y flavor. Also, it’s likely that this shrimp was previously frozen and then thawed by your supermarket, or they were actually frozen and then thawed for the little ice mound that they’re on. This means that if you are buying shrimp from your seafood counter, it’s important to use it right away and not re-freeze it.
REAL Fresh: This means that you’re lucky enough to have access to a market like Pike’s Place Fish Market in Seattle or another fresh fish market where you know that the shrimp have just come off of the boat!
So Easy to Make
Step 1: Mix the oil and your chosen spices into a bowl. Keep a tablespoon of the oil mixture, then add the shrimp and give a good mix to coat.
Step 2: Add your asparagus to a foil-lined baking sheet and use that tablespoon of reserved oil to drizzle on the asparagus.
Step 3: Roast the asparagus for about 5-6 minutes. This way your shrimp (which cooks so much faster) will not overcook. If your asparagus is really thick, cook it for up to 8 minutes.
Step 4: Add that marinated shrimp (and a couple of lemon slices) to the baking sheet and then toss back in the oven for another 5-6 minutes.
And done! Sheet Pan Shrimp and Asparagus! Ready fast and sooo incredibly easy to make!
Serve it With
Other 15-Minute Favorites
- 15 Minute Garlic Butter Chicken
- 15 Minute Garlic Parmesan Zoodles
- 15 Minute Mustard Green Beans
- Greek Orzo Salad
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Sheet Pan Shrimp and Asparagus
Equipment
Ingredients
- 2 lbs shrimp peeled and de-veined
- 1 lb asparagus trimmed
- 3 large garlic cloves minced
- 3 tablespoons olive oil divided
- 1/4 – 1 teaspoon red pepper flakes adjust to your own heat level
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Juice from 1/2 a lemon about 1 tablespoon
- fresh ground pepper to taste
Instructions
- Pre-heat oven to 400 degrees and line a baking sheet with aluminum foil.
- Mix together garlic, 2 tablespoons of olive oil, red pepper flakes, paprika, salt, and pepper in a small bowl.
- Place trimmed asparagus on sheet and drizzle the other 1 tablespoon of olive oil on the asparagus. Roast for in the oven for 6 minutes.
- Add the rest of the oil mixture to the shrimp and mix well to coat all the shrimp.
- When the asparagus is done, remove it from the oven and then add lemon juice to the shrimp mixture and toss to coat again (if lemon is added too early, the citrus will begin to 'cook' the shrimp). Add shrimp to the sheet pan with asparagus with tongs, shaking excess oil off.
- Roast for another 5-6 minutes, or until shrimp is opaque.
- Serve and enjoy on its own or with your favorite pasta or rice!
I love sheet pan shrimp recipes! There is nothing like a fresh, homemade meal which is full of flavor and veggies and all done almost before you can get the table set. I think this would go great with some quick cooked orzo or couscous. No need to be hangry when you have this recipe ready to go. 🙂
Simply love using a sheet pan to make dinner. It’s quick and easy and talk about quick clean-up. Shrimp are ideal on a sheet pan because they cook quickly. Asparagus is a great vegetable addition to them. The seasonings you use are simple and let the flavor of the shrimp and asparagus shine through. Great recipe!!
I’ve just recently discovered the magic of sheet pan shrimp and now I’m eager to try ALL the recipes! This sounds perfect. Super easy, minimal ingredients, and I love that extra punch with the chilis. This is perfect for those nights where you want to do the right thing by making a healthy dinner at home but are feeling lazy or short on time.
I am so about these type of dinners! I love adding this with pasta! We have busy afternoons right now running the kids around and this is exactly what I want to throw together. I am definitely imagining having a glass of sauvignon blanc with it.
Garlic x paprika x red pepper flakes are right up my alley! I cannot wait to make this for dinner, I have been craving shrimp lately so I’m here for this recipe! Sheet pan dinners are just prefect thanks to the lack of extra dishes to wash. This is definitely perfect alongside your garlic fried noodles!
I tend to buy shrimp with either the shell on or, in some cases, whole. But I was camping last week and brought raw peeled (tail-off) shrimp and I have to say that convenience factor sure is nice when you’re trying to get dinner on the table in a hurry. To that end, this is definitely appealing (no pun intended) to me right now. My kids love shrimp, and at least one of them loves asparagus – so I have a feeling this will go over quite well!
oh, I can so relate to that sentiment about dinner! My toddler goes to sleep at 8pm so it gives me a bit more time but not much, so I totally get how people rely on frozen food (I’ve done it also a few times). The shrimp and asparagus dinner sounds fantastic. I love that there’s almost no clean up and you get to mix the shrimp while asparagus is cooking – so easy and delicious! Oh, and healthy!
Thank you for this, Tracy — you’ve really nailed my weeknight plight of trying to fix a healthy, delicious dinner without spending an hour shopping and another hour prepping/cooking. Shrimp is one of those staples we always have on hand, so this is definitely a do-able dinner – and the idea that it’s ready in 15 minutes is CRAZY GENIUS! Pour the wine — dinner’s ready!
This is such an easy dinner to make any night of the week. With school starting in just over a week, this is the kind of meals families need.
15 minutes? I’m in. I love that this is all done on one pan….so the clean up is also quick. A nutritious dinner that is simple and tasty. Perfect.